Gingerbread Protein Christmas Puddings
Nothing says Christmas quite like the smell of gingerbread baking in the oven, and these Gingerbread Christmas Puddings will certainly get you in the festive spirit. Your extended family will be totally impressed when you whip out these spiced biscuits for the perfect holiday treat.
In our humble opinion, they taste best with a cup of tea whilst watching your favourite Christmassy film!
In a large bowl, mix together the spelt, protein, ginger, cinnamon, salt, nutmeg, baking soda, and baking powder.
In a separate bowl, whisk together your melted coconut oil and molasses. Once this is well combined, whisk in your stevia. If it’s hard to mix in, microwave gently for about 20 seconds to help this process. Lastly, mix in your flax and water mixture.
Add both the dry and wet ingredients into a food processor. It may seem too dry; however it will eventually start to come together in around 10 minutes. If you’re struggling, add in an extra tbsp. of coconut oil, but no more than this. When your mixture seems as dough-like as possible, tip it into a large bowl and work with your hands instead, until it forms a dough ball.
Flatten with your hands and wrap in greaseproof paper or cling-film and leave in the fridge for roughly 20 minutes.
Preheat your oven to 175 degrees Celsius. Take your dough out the fridge and place on top of a sheet of greaseproof, with a dusting of flour on the top of the dough and on the rolling pin. It will be stiff to work but should eventually roll out to the ¼ inch thickness you need. If needed, put back into the oven for 1-minute maximum and try rolling again. It will be quite crumbly but persevere and keep re rolling and cutting disks with a round cookie cutter.
Lie your cookies on a baking tray with greaseproof paper and bake for 8-10 minutes (depending on how crisp you like them) and cool on a baking rack.
To decorate, mix all the icing ingredients together in a small bowl and gently ice the top of your ‘Christmas pudding’ with the back of a spoon. Finish your decoration with cranberries and mint leaves.
This recipe was created by Kathryn Armitage. Kathryn is the creator of lifestyle blog, A Healthy Wanderlust. Covering everything from culture and society to health and travel, check out her blog for a lot of seriously good food, opinionated rants and plans for world adventures. You can also find Kathryn on Instagram and Twitter.
Gingerbread Christmas Puddings
- 1 1/4 cups spelt
- 1/4 cup Neat Nutrition Naked Vegan Protein Powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 cup melted coconut oil
- 1/4 cup regular molasses
- 1/4 cup stevia
- 1 tbsp ground flaxseeds mixed with 1.5 tbsp water
- 2 heaped tbsp Neat Nutrition Naked Vegan
- 2 heaped tsp cashew butter
- 4 tbsp almond milk
- Cranberries and mint leaves or red and green icing to decorate!
Nutritionals per serving: Calories = 148; P = 5.1g, C = 20, F = 6.2g)*
*All calorie and macro calculations are estimates and will vary depending on portion size and ingredients used